Tomato-and-White Bean Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
You can substitute navy beans for the cannellini beans, if preferred. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
3 garlic cloves, crushed |
30 ounce tomatoes, no-salt-added whole , undrained and chopped |
32 ounce white beans or cannelloni , drained |
14 ounce broth, chicken , fat-free |
1 tablespoon chopped fresh parsley |
3/4 teaspoon dried oregano |
1/4 teaspoon pepper |
1/4 cup grated parmesan cheese |
Directions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic, and sauté 4 minutes or until tender.
3. Add tomatoes and next 5 ingredients (tomatoes through pepper), and bring to a boil.
4. Reduce heat, and simmer 10 minutes. Ladle into bowls, and sprinkle with cheese.
5. Yield 4 servings (serving size: 2 cups soup and 1 tablespoon cheese)
|
|